Kickstart your holiday cooking with these 18 simple, easy recipes featuring fresh cranberries! Whether you’re looking for quick dinners, seasonal favorites, or comforting treats, this collection has something delicious for every home cook. Get ready to discover creative ways to use this vibrant fruit—keep reading to find your new go-to cranberry dishes!
Easy Cranberry Apple Crisp
Zesty autumn flavors always remind me of my grandmother’s kitchen, where the scent of baked apples and cinnamon would fill the entire house every November. I’ve adapted her classic recipe to include tart cranberries that balance the sweetness perfectly. This easy cranberry apple crisp has become my go-to dessert when I want something comforting but don’t have hours to spend in the kitchen.
Ingredients
- For the fruit filling:
- 4 cups peeled and sliced Granny Smith apples (about 3-4 medium apples)
- 2 cups fresh cranberries
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- For the crisp topping:
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F and grease a 9×9 inch baking dish with butter or cooking spray.
- Combine 4 cups of peeled and sliced Granny Smith apples and 2 cups of fresh cranberries in a large mixing bowl.
- Sprinkle 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon ground cinnamon over the fruit mixture.
- Toss the fruit mixture gently until all pieces are evenly coated with the sugar and flour mixture.
- Transfer the coated fruit mixture to your prepared 9×9 inch baking dish, spreading it into an even layer.
- In a separate medium bowl, combine 1 cup old-fashioned oats, 3/4 cup all-purpose flour, 1/2 cup packed brown sugar, and 1/4 teaspoon salt.
- Add 1/2 cup cold cubed unsalted butter to the oat mixture.
- Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Sprinkle the crisp topping evenly over the fruit layer in the baking dish, covering the entire surface.
- Place the baking dish in your preheated 375°F oven and bake for 35-40 minutes.
- Check for doneness by looking for bubbling fruit around the edges and a golden brown crisp topping.
- Remove the crisp from the oven and let it rest on a wire rack for at least 15 minutes before serving.
Nothing beats the contrast between the warm, bubbling fruit filling and that crunchy oat topping that shatters with every spoonful. The tart cranberries cut through the sweetness beautifully, creating this perfect balance that makes you want to go back for seconds. I love serving it still warm from the oven with a scoop of vanilla ice cream that melts into all those nooks and crannies.
Quick Cranberry Brie Bites
Keeping my holiday stress levels low means having a few impressive yet simple appetizers up my sleeve, and these Quick Cranberry Brie Bites are my absolute favorite—they come together in minutes but taste like you spent hours in the kitchen, which is perfect for those last-minute party invites or when you just need a cozy snack.
Ingredients
For the bites
– 1 sheet (about 8 ounces) frozen puff pastry, thawed – 8 ounces Brie cheese, rind removed and cut into 24 small cubes – 1/2 cup whole-berry cranberry sauce – 2 tablespoons chopped fresh rosemary
For finishing
– 1 large egg – 1 tablespoon water
Instructions
1. Preheat your oven to 400°F and line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray. 2. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it out gently with a rolling pin to smooth any creases, being careful not to overwork the dough to keep it flaky. 3. Cut the puff pastry sheet into 24 equal squares, each about 2 inches wide. 4. Press one puff pastry square into each muffin cup, ensuring the corners point upward to form a cup shape. 5. Place one cube of Brie cheese into the center of each pastry cup. 6. Spoon 1 teaspoon of whole-berry cranberry sauce directly over the Brie cube in each cup. 7. Sprinkle a pinch of chopped fresh rosemary evenly over the cranberry sauce in each bite. 8. In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. 9. Lightly brush the exposed edges of the puff pastry with the egg wash using a pastry brush, which will help them turn golden brown and crisp. 10. Bake in the preheated oven for 12–15 minutes, or until the pastry is puffed and deep golden brown and the Brie is melted and bubbly. 11. Remove the muffin tin from the oven and let the bites cool in the pan for 5 minutes before transferring them to a serving plate. Nothing beats the contrast of the flaky, buttery pastry with the gooey Brie and sweet-tart cranberry—serve them warm straight from the oven, or pair them with a crisp white wine for an easy, elegant touch that always impresses my guests.
Simple Cranberry Walnut Salad
Whenever I need a quick, refreshing salad that feels both elegant and effortless, this Simple Cranberry Walnut Salad is my go-to. I first threw it together for a last-minute potluck and now it’s become my signature dish for busy weeknights and casual gatherings alike—it’s the perfect balance of sweet, tangy, and crunchy that everyone seems to love.
Ingredients
For the Salad Base:
- 6 cups mixed greens
- 1/2 cup dried cranberries
- 1/2 cup walnut halves
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the walnut halves in a single layer on a baking sheet.
- Toast the walnuts in a preheated 350°F oven for 5-7 minutes until fragrant and lightly golden, watching carefully to prevent burning—toasted walnuts make all the difference in flavor and crunch.
- Remove the walnuts from the oven and let them cool completely on the baking sheet for about 10 minutes.
- Combine the olive oil, apple cider vinegar, honey, salt, and black pepper in a small jar with a tight-fitting lid.
- Shake the dressing vigorously for 30 seconds until the honey is fully incorporated and the mixture appears emulsified.
- Place the mixed greens in a large salad bowl.
- Pour the dressing over the greens and toss gently with salad tongs until every leaf is lightly coated—dressing the greens first helps prevent the cranberries and walnuts from sinking to the bottom.
- Add the dried cranberries and cooled toasted walnuts to the dressed greens.
- Toss the salad gently one more time to distribute the cranberries and walnuts evenly throughout.
- Serve the salad immediately to maintain the crisp texture of the greens and the crunch of the walnuts.
Fresh from the bowl, this salad delivers a wonderful contrast between the tender greens, chewy cranberries, and crunchy walnuts that makes each bite interesting. For a creative twist, try serving it alongside roasted chicken or as a bed for grilled halloumi cheese—the sweet-tart dressing pairs beautifully with savory proteins.
Baked Cranberry Oatmeal
Yesterday morning, I woke up craving something cozy and festive—the kind of breakfast that makes your kitchen smell like the holidays. I tweaked my grandma’s classic oatmeal recipe by adding tart cranberries and a crunchy oat topping, and let me tell you, it’s become my go-to for chilly weekends. It’s so simple to throw together, and the best part? You can make it ahead and reheat slices all week long.
Ingredients
For the oatmeal base:
– 2 cups old-fashioned rolled oats
– 1/3 cup packed light brown sugar
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 1 1/2 cups whole milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
For the cranberry layer:
– 1 cup fresh or frozen cranberries
– 2 tbsp maple syrup
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking dish with butter or cooking spray.
2. In a large bowl, combine 2 cups old-fashioned rolled oats, 1/3 cup packed light brown sugar, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
3. In a separate medium bowl, whisk together 1 1/2 cups whole milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry oat mixture and stir until just combined—don’t overmix, or the texture can become gummy.
5. Spread the oat mixture evenly into the prepared baking dish using a spatula.
6. Scatter 1 cup fresh or frozen cranberries evenly over the top of the oat layer.
7. Drizzle 2 tbsp maple syrup directly over the cranberries for a touch of sweetness that balances their tartness.
8. Bake at 375°F for 30–35 minutes, or until the edges are golden brown and the center is set when lightly pressed.
9. Let the baked oatmeal cool in the dish for 10 minutes before slicing—this helps it hold its shape better when serving.
My favorite thing about this baked cranberry oatmeal is how the tart berries pop against the creamy, spiced oats, and it’s sturdy enough to eat with your hands if you’re rushing out the door. Try serving it warm with a dollop of Greek yogurt or drizzling extra maple syrup over the top for a decadent twist.
One-Pot Cranberry Rice Pilaf
Vividly colorful and bursting with seasonal flavors, this One-Pot Cranberry Rice Pilaf has become my go-to side dish for holiday gatherings. I first discovered this combination when I needed to use up leftover cranberries after Thanksgiving, and now it’s a family favorite that comes together in just one pot—meaning less cleanup for me!
Ingredients
For toasting:
– 1 cup long-grain white rice
– 2 tablespoons olive oil
For cooking:
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh cranberries
– 2 cups chicken broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped pecans
For finishing:
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat olive oil in a large skillet over medium heat for 2 minutes until shimmering. 2. Add rice to the hot oil and toast for 4-5 minutes, stirring constantly, until grains turn lightly golden and smell nutty. 3. Add chopped onion and cook for 3 minutes until translucent, stirring occasionally. 4. Stir in minced garlic and cook for 30 seconds until fragrant. 5. Pour in chicken broth, scraping any browned bits from the bottom of the pan. 6. Add cranberries, salt, and black pepper, stirring to combine. 7. Bring mixture to a boil, then immediately reduce heat to low. 8. Cover skillet tightly with a lid and simmer for 18 minutes without lifting the lid. 9. Remove skillet from heat and let stand covered for 5 minutes to allow rice to steam. 10. Fluff rice with a fork, then gently fold in chopped pecans and parsley. Zesty cranberries pop with tartness against the nutty rice, while the pecans add wonderful crunch. This pilaf pairs beautifully with roasted turkey or makes a stunning base for grilled chicken—I love serving it in individual ramekins for dinner parties to create an elegant presentation that always impresses my guests.
Fresh Cranberry Smoothie Bowl
Just yesterday, I found myself staring at a bag of fresh cranberries in my fridge, leftover from a holiday baking spree, and decided to transform them into something bright and energizing for breakfast. Growing up in New England, I’ve always loved the tart pop of cranberries, but blending them into a smoothie bowl with creamy elements makes them so much more approachable. Here’s my go-to method for a Fresh Cranberry Smoothie Bowl that’s as vibrant as it is delicious.
Ingredients
For the smoothie base:
- 1 cup fresh cranberries
- 1 frozen banana, sliced
- 1/2 cup plain Greek yogurt
- 1/4 cup orange juice
- 1 tablespoon honey
For topping:
- 2 tablespoons granola
- 1 tablespoon sliced almonds
- 1/4 cup fresh blueberries
Instructions
- Add 1 cup fresh cranberries to a high-speed blender.
- Place 1 frozen banana, sliced, into the blender with the cranberries.
- Measure and pour 1/2 cup plain Greek yogurt into the blender.
- Add 1/4 cup orange juice to help with blending and balance tartness.
- Drizzle 1 tablespoon honey over the ingredients for natural sweetness.
- Blend on high speed for 45–60 seconds until completely smooth and creamy, scraping down the sides once if needed.
- Pour the smoothie mixture into a bowl.
- Sprinkle 2 tablespoons granola evenly over one side of the bowl.
- Scatter 1 tablespoon sliced almonds over the granola for crunch.
- Arrange 1/4 cup fresh blueberries around the edges for a burst of color.
Gorgeously thick and spoonable, this bowl has a creamy texture from the frozen banana and yogurt, with a bright tartness that the honey just tames. I love how the granola and almonds add a satisfying crunch against the smooth base, and sometimes I’ll swap in pomegranate seeds for the blueberries when I’m feeling extra festive.
Cranberry Spinach Salad with Feta
Oh my goodness, this cranberry spinach salad with feta has become my go-to lunch ever since I discovered it at a friend’s potluck last fall—I literally begged her for the recipe right there by the cheese platter. It’s the perfect balance of sweet, salty, and fresh, and I love how quickly it comes together when I’m short on time but still want something that feels special.
Ingredients
- For the salad base:
- 6 cups fresh baby spinach
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Place the baby spinach in a large salad bowl.
- Toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until they’re golden brown and fragrant—this really deepens their flavor.
- Sprinkle the toasted almonds evenly over the spinach.
- Scatter the dried cranberries over the spinach and almonds.
- Add the crumbled feta cheese on top.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until fully combined. Tip: If your honey is thick, warm it for 10 seconds in the microwave to help it blend smoothly.
- Drizzle the dressing over the salad just before serving to keep the spinach from wilting too soon.
- Toss the salad gently with salad tongs until all ingredients are evenly coated.
Keep in mind that the creamy feta and chewy cranberries create this wonderful contrast against the crisp spinach, while the toasted almonds add a satisfying crunch. I sometimes serve it alongside grilled chicken or stuff it into a wrap for a portable lunch—it’s just as delicious the next day if you store the dressing separately.
Easy Cranberry BBQ Meatballs
Nothing says “party food” quite like meatballs, and this cranberry BBQ version has become my go-to for everything from game day gatherings to last-minute potlucks. I first made these when I needed to use up leftover cranberry sauce after Thanksgiving, and now my family requests them year-round—they’re that good!
Ingredients
- For the meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup finely chopped onion
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 cup jellied cranberry sauce
- 1/2 cup BBQ sauce
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1 large egg, 1/4 cup finely chopped onion, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Mix the meatball ingredients with your hands until just combined—overmixing can make the meatballs tough.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake the meatballs for 15 minutes at 375°F, or until they’re lightly browned and firm to the touch.
- While the meatballs bake, whisk together 1 cup jellied cranberry sauce, 1/2 cup BBQ sauce, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar in a saucepan over medium heat.
- Bring the sauce to a simmer, stirring frequently to prevent sticking, and cook for 3–5 minutes until it thickens slightly.
- Transfer the baked meatballs to a slow cooker or serving dish and pour the warm sauce over them, tossing gently to coat evenly.
- Tip: For extra flavor, let the meatballs sit in the sauce for 10 minutes before serving to allow the flavors to meld.
Hearty and tangy, these meatballs have a sticky-sweet glaze that clings to every bite, with the cranberry adding a festive twist. I love serving them over mashed potatoes for a cozy dinner or skewering them with toothpicks for easy grabbing at parties—they always disappear fast!
Slow Cooker Cranberry Pork Loin
As the crisp autumn air settles in, I find myself reaching for my slow cooker more than any other kitchen appliance—there’s something magical about coming home to a fully cooked meal that’s filled the house with incredible aromas all day. This cranberry pork loin has become my go-to for busy weeknights when I want something impressive without the fuss.
Ingredients
For the Pork Loin:
– 3 lb pork loin roast
– 1 tsp salt
– ½ tsp black pepper
– 2 tbsp olive oil
For the Cranberry Sauce:
– 1 cup fresh cranberries
– ½ cup orange juice
– ¼ cup brown sugar
– 1 tbsp Dijon mustard
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves
Instructions
1. Pat the 3 lb pork loin roast completely dry with paper towels—this helps achieve a beautiful sear.
2. Season all sides of the pork loin evenly with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork loin for 2-3 minutes per side until golden brown crust forms on all surfaces.
5. Transfer the seared pork loin to your slow cooker insert.
6. In a medium bowl, combine 1 cup fresh cranberries, ½ cup orange juice, ¼ cup brown sugar, 1 tbsp Dijon mustard, 2 cloves minced garlic, and 1 tsp fresh thyme leaves.
7. Pour the cranberry mixture evenly over the pork loin in the slow cooker.
8. Cover and cook on LOW for 6 hours or until the pork reaches an internal temperature of 145°F—I always use a meat thermometer to be sure.
9. Carefully remove the pork loin from the slow cooker and let it rest on a cutting board for 10 minutes before slicing.
10. While the pork rests, transfer the remaining sauce from the slow cooker to a saucepan and simmer for 5 minutes to thicken slightly.
The pork becomes incredibly tender and practically melts in your mouth, while the cranberry sauce transforms into a sweet-tart glaze that beautifully cuts through the richness. I love serving thick slices over creamy mashed potatoes with extra sauce drizzled over everything—the leftovers make amazing sandwiches the next day too.
Fresh Cranberry Salsa with Cilantro
Whenever I see fresh cranberries hit the grocery stores in late fall, I get this immediate urge to make something beyond the traditional sauce—something with a little kick and a lot of freshness. This Fresh Cranberry Salsa with Cilantro is my go-try; it’s the perfect balance of tart, sweet, and savory that always surprises my guests, and I love how quick it is to throw together when I’m short on time but want something impressive.
Ingredients
- For the cranberry base:
- 12 ounces fresh cranberries
- 1/2 cup granulated sugar
- For the fresh mix-ins:
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeño, seeds removed and finely minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
Instructions
- Rinse the 12 ounces of fresh cranberries under cold water in a colander, then pick through and discard any soft or bruised berries.
- Combine the rinsed cranberries and 1/2 cup granulated sugar in a food processor, then pulse 10–12 times until the cranberries are coarsely chopped—be careful not to over-process into a puree. (Tip: Pulsing in short bursts gives you the perfect chunky texture without turning it mushy.)
- Transfer the chopped cranberry mixture to a medium bowl.
- Add the 1/4 cup finely chopped red onion, 1/2 cup chopped fresh cilantro, minced jalapeño, 2 tablespoons fresh lime juice, and 1/4 teaspoon salt to the bowl.
- Stir all ingredients together until fully combined. (Tip: Let the salsa sit for at least 15 minutes before serving—this allows the sugar to dissolve and the flavors to meld beautifully.)
- Taste and adjust seasoning if needed, but avoid adding more salt at this stage until after resting. (Tip: For a milder heat, use only half the jalapeño, or leave the seeds in if you prefer extra spice.)
You’ll love the vibrant, chunky texture and the way the tart cranberries play off the subtle heat from the jalapeño. Yep, this salsa is fantastic with tortilla chips, but I also love it spooned over grilled chicken or as a bright topping for tacos—it really wakes up any dish.
Quick Cranberry Yogurt Parfait
Between holiday chaos and busy weekday mornings, I’ve found myself reaching for this Quick Cranberry Yogurt Parfait more times than I can count—it’s my go-to when I need something bright, satisfying, and ready in minutes. Honestly, I first threw it together during a frantic Thanksgiving prep session, and now it’s a staple in my fridge all season long.
Ingredients
For the cranberry sauce:
– 1 cup fresh cranberries
– 1/4 cup granulated sugar
– 1/4 cup water
For the parfait layers:
– 2 cups plain Greek yogurt
– 1/2 cup granola
– 2 tablespoons honey
Instructions
1. Combine 1 cup fresh cranberries, 1/4 cup granulated sugar, and 1/4 cup water in a small saucepan over medium heat. 2. Bring the mixture to a simmer, stirring occasionally with a wooden spoon until the cranberries pop and the sauce thickens, about 8–10 minutes. Tip: Listen for the soft popping sounds—that’s your cue it’s almost ready! 3. Remove the saucepan from the heat and let the cranberry sauce cool completely to room temperature, which takes roughly 15 minutes. Tip: Spreading it on a plate speeds up cooling and prevents the yogurt from warming. 4. Spoon 1/4 cup of Greek yogurt into the bottom of a serving glass or jar. 5. Layer 2 tablespoons of the cooled cranberry sauce over the yogurt. 6. Sprinkle 2 tablespoons of granola evenly over the cranberry layer. 7. Repeat the layers once more, ending with a final sprinkle of granola on top. 8. Drizzle 1 tablespoon of honey over each assembled parfait just before serving. Tip: For extra crunch, toast the granola in a 350°F oven for 5 minutes first—it makes all the difference! Every spoonful delivers a mix of creamy yogurt, tart cranberry jam, and crunchy granola, with the honey tying it all together. Enjoy it layered in mason jars for a portable breakfast, or swap in frozen cranberries if fresh aren’t handy—they work just as well.
Simple Cranberry Almond Granola
Last weekend, I found myself with a surplus of fresh cranberries after overestimating my Thanksgiving prep needs—so I decided to turn them into this wonderfully tart and nutty granola that’s become my new breakfast obsession.
Ingredients
- For the granola base:
- 3 cups old-fashioned rolled oats
- 1 cup raw almonds, roughly chopped
- 1/2 cup dried cranberries
- For the wet mixture:
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F and line a large baking sheet with parchment paper.
- Combine the oats and chopped almonds in a large mixing bowl.
- In a separate small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt until fully incorporated. Tip: If your coconut oil solidifies upon contact with cold maple syrup, gently warm the mixture for 15 seconds in the microwave.
- Pour the wet mixture over the oat-almond blend and stir thoroughly until every piece is coated.
- Spread the mixture evenly onto the prepared baking sheet in a single layer.
- Bake for 20 minutes, then remove the sheet from the oven and stir the granola to promote even browning.
- Return to the oven and bake for another 15–18 minutes, watching closely during the last 5 minutes to prevent burning. Tip: The granola is done when it turns golden brown and feels dry to the touch—it will crisp up further as it cools.
- Remove from the oven and immediately sprinkle the dried cranberries over the hot granola, gently pressing them in so they adhere as it cools. Tip: Adding cranberries after baking keeps them chewy instead of turning hard and bitter.
- Let the granola cool completely on the baking sheet for about 1 hour before breaking it into clusters.
Delightfully crunchy with pops of tart cranberry and toasty almonds, this granola stays clustery without being overly sweet. I love sprinkling it over Greek yogurt with a drizzle of honey, or just eating it by the handful when I need a quick energy boost.
Easy Cranberry Stuffed French Toast
Gosh, I can still remember the first time I made this cranberry stuffed French toast for a holiday brunch—my family declared it an instant tradition that’s perfect for cozy mornings when you want something special without the fuss. Personally, I love prepping the filling the night before so all I have to do is assemble and bake, which means more time sipping coffee and less time stressing in the kitchen. It’s become my go-to for impressing guests or treating myself on lazy weekends.
Ingredients
- For the cranberry filling:
- 1 cup fresh cranberries
- 1/4 cup granulated sugar
- 1/2 tsp orange zest
- For the French toast base:
- 8 slices thick-cut brioche bread
- 4 oz cream cheese, softened
- 3 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- For baking and serving:
- 2 tbsp unsalted butter, melted
- Maple syrup for drizzling
Instructions
- Preheat your oven to 375°F.
- Combine 1 cup fresh cranberries, 1/4 cup granulated sugar, and 1/2 tsp orange zest in a small saucepan over medium heat.
- Cook the cranberry mixture for 5–7 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly. Tip: If the cranberries pop aggressively, reduce the heat to prevent splattering.
- Remove the cranberry filling from the heat and let it cool for 10 minutes.
- Spread 4 slices of thick-cut brioche bread evenly with 4 oz softened cream cheese.
- Divide the cooled cranberry filling among the cream cheese-covered slices.
- Top each with another slice of brioche to form sandwiches.
- Whisk together 3 large eggs, 1 cup whole milk, 1 tsp vanilla extract, and 1/4 tsp ground cinnamon in a shallow bowl.
- Dip each sandwich into the egg mixture, ensuring both sides are fully coated but not soggy. Tip: Let excess liquid drip off to avoid a mushy texture.
- Place the dipped sandwiches in a greased 9×13-inch baking dish.
- Drizzle 2 tbsp melted unsalted butter over the tops.
- Bake for 20–25 minutes, or until the French toast is golden brown and crisp on the edges. Tip: For extra crispiness, broil for the final 1–2 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 5 minutes before serving.
Perfectly balanced between tart and sweet, the cranberry filling oozes out with each bite while the brioche stays custardy inside. I love serving it warm with a generous drizzle of maple syrup and maybe a dusting of powdered sugar for that cozy, diner-style finish—it’s a dish that feels indulgent but comes together with minimal effort.
